Tips for buying, storing, and cooking tomatillos, in season in October.

Autumn is in the air, and root vegetables, squash, and hearty greens are coming from the ground. This week, we’ll be taking you through the seasonal ingredients you should be cooking with this month. Today: Tomatillos.

Unwrapping a tomatillo is like opening a delicious birthday present. You peel back the dull, papery husk—and inside is a bright green fruit with a fresh, almost citrusy flavor! It's salsa time! Or maybe stew time. And please take note: A tomatillo is NOT a green tomato! So don't you dare swap them in recipes.

Read on for tips on buying and storing this husked fruit, and check out the slideshow above for recipe inspiration.

How to BuyLook for small, firm tomatillos with tight-fitting husks.

How to StoreStore tomatillos in a paper bag in the refrigerator for no more than a month. The husks should be removed before cooking—it's easiest to do this under running water so you can rinse the fruit to remove the sticky coating.